Baku Kitchen! An independent reference of traditional food

Uzbekistan

34 dishes.

salad & sideAchichukthin-sliced tomato-onion salad served beside plovdrinkAyronChilled salted yoghurt drink thinned with water, sometimes with herbs.fermented & pickledBuzaCloudy sour drink fermented from millet or barley, thick and lightly alcoholic.soup & stewChalopcold soup of suzma, herbs, radish and cucumber in iced watersoup & stewChuchvaratiny boiled dumplings served in broth with suzmaDimlamameat and vegetables steamed under a sealed liddrinkGreen teagreen tea opening and closing every mealdessertHalvaitarLiquid halva of flour cooked in oil with sugar, poured and eaten warm.charcuterie & curedHasipsheep intestine stuffed with rice, offal and fat, boiled and slicedbread & pastryKatlamaLayered pan-fried flatbread brushed with fat between the folds.cheese & dairyKatykthick soured milk eaten plain or stirred into soupsmainKazan kaboblamb and potatoes fried crisp in cauldron fatLagmanhand-pulled noodles in meat-vegetable broth, Uyghur-influencedmainMantisteamed dumplings plump with lamb and onion, dabbed with sour creamsoup & stewMastavasour rice soup with meat and vegetablessoup & stewMoshhurdamung bean and rice porridge with lamb and tomatomainNaryncold hand-cut noodles with horse meat; Tashkent delicacysnackNavatamber crystallised sugar on a string, dissolved slowly into teadessertNishaldaWhite foam of whipped egg white, sugar and liquorice root, eaten with bread.Obi nonstamped tandyr bread rounds, never placed upside downdessertParvardaSmall pillow-shaped caramel sweets dusted with flour, sucked with green tea.bread & pastryPatirflaky layered tandoor bread enriched with fat, baked for guestsPlovsaffron rice crowned with lamb, chestnuts and dried fruit; dozens of varietiescheese & dairyQaymoqThick clotted cream eaten at breakfast with hot bread, honey and tea.cheese & dairyQurthard salty balls of dried curd, sucked slowly like a sweetSamsaBaked pastry parcels of minced meat, onion and fat from a tandyr oven.Shashlikmarinated meat skewers grilled over coalsmainShivit oshibright green dill noodles topped with meat and vegetable stewsoup & stewShurpalong-simmered lamb and vegetable soupdessertSumalakwheat-sprout paste stirred overnight for Navruz, communal ritualcheese & dairySuzmaYoghurt drained in cloth to a thick spreadable curd, salted and eaten with bread.mainTandir kabobWhole pieces of lamb sealed in a clay tandir and roasted in its heat.mainTuxum barakboiled dough parcels filled with beaten egg and butterwine & spiritUzbek winesweet dessert wines from Samarkand vineyards, poured in small glasses

  • Manti

    Steamed dumplings plump with lamb and onion, dabbed with sour cream. Ready in 1 hr 15 min prep and 45…

  • Obi non

    Stamped tandyr bread rounds, never placed upside down. Ready in 30 min prep and 3 hr rising, 20 min baking…

  • Achichuk

    Thin-sliced tomato-onion salad served beside plov. Ready in 15 minutes prep and none cooking. Serves 6. A salad & side…

  • Ayron

    Chilled salted yoghurt drink thinned with water, sometimes with herbs. Ready in 5 min prep and none cooking. 4 glasses.…

  • Buza

    Cloudy sour drink fermented from millet or barley, thick and lightly alcoholic. A fermented & pickled recipe from Uzbekistan.

  • Chalop

    Cold soup of suzma, herbs, radish and cucumber in iced water. Ready in 20 minutes prep and none cooking. Serves…

  • Chuchvara

    Tiny boiled dumplings served in broth with suzma. Ready in 1 hr 15 min prep and 30 min cooking. 6…

  • Dimlama

    Meat and vegetables steamed under a sealed lid. Ready in 25 min prep and 2 hr cooking. 6 servings. A…

  • Green tea

    Green tea opening and closing every meal. Ready in 5 min prep and 5 min cooking. 1 pot. A drink…

  • Halvaitar

    Liquid halva of flour cooked in oil with sugar, poured and eaten warm. Ready in 10 minutes prep and 35…